Adding water to the mash vat as part of the brewing process: from left to right, Adrian Warrell (historic brewer), Charlie Taverner (postdoctoral researcher) and Marc Meltonville (head brewer) and Jamie Comer from Storylab at Anglia Ruskin University.
Susan Flavin
At Christchurch Cathedral in Dublin masons received up to 15 pints a day as payment.
Brewers today are delivering nonalcoholic beers that are a far cry from the sweet, watery options of the past.
Pramote Polyamate/Moment via Getty Images
Nonalcoholic beer may sound like an oxymoron, but newer techniques are producing tasty, high-quality options in this growing beverage category.
A bottle of Windhoek Lager beer stands on the terrace of Hotel Thule in Windhoek.
Oliver Berg/picture alliance via Getty Images
The escalation of the liberation wars across the subcontinent had an important impact on the beer industry.
Barn Hammer Brewing Company Head Brewer Brian Westcott, Matt Gibbs of the University of Winnipeg and Barn Hammer owner Tyler Birch teamed up to re-create an ancient beer.
THE CANADIAN PRESS/David Lipnowski
Beer is the most consumed beverages in the world with a long history. What does the ancient art of brewing tell us about culture and tastes?